Paul Newmans Spicy Chicken Over Angel Hair.

This fabulous stir-fry is a little sweet, a little hot, and loaded with fresh vegetables and chicken. Adapted from the Best of Bridge cookbook series, it is incredibly easy to prepare and comes together in just 25 minutes. Whether you are looking for a fast weeknight meal or a flavorful dinner, this dish is guaranteed to become an instant hit.

The Secret to Tender Chicken

The secret to the moist and tender chicken in this dish is the quick cornstarch coating. By tossing the cubed chicken breasts in a mixture of cornstarch, sugar, and salt in a resealable baggie before cooking, you create a thin protective barrier on the meat. When added to the hot wok, this coating lightly cooks on the outside, sealing in the juices. Furthermore, as the sauce comes to a boil later in the cooking process, the residual cornstarch acts as a natural thickener to create a perfectly glossy finish.

Building the Sauce

This recipe relies on a savory and sweet base made from ketchup, soy sauce, and Worcestershire sauce. The heat level is highly customizable; you can add anywhere from 1/2 to 1 full teaspoon of cayenne pepper depending on how much heat you can handle. Because stir-frying is a very rapid cooking method, it is crucial to prepare your sauce in advance and have all your vegetables chopped before turning on the stove.

Also Read : William Shatner’s Cappuccino Muffins

Paul Newmans Spicy Chicken Over Angel Hair.

Recipe by RecipesVilla

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

–

kcal

Ingredients

• The Sauce:

• 1/2 cup ketchup

• 4 tsp low sodium soy sauce (or regular soy sauce)

• 1/2 tsp salt

• 2 tbsp Worcestershire sauce

• 3 tbsp sugar

• 1 1/2 tsp sesame oil

• 1/2 – 1 tsp cayenne pepper (depending on desired heat)

• 1/2 cup chicken broth

• The Chicken & Coating:

• 3 whole double boneless skinless chicken breasts, cut into cubes

• 2 tbsp cornstarch

• 1/2 tsp sugar

• 1/4 tsp salt

• The Stir-Fry:

• 1/4 cup oil

• 2 – 3 tbsp minced fresh ginger

• 1 tbsp minced garlic

• 1 small onion, chopped

• 1 medium bell pepper, any color, sliced into strips (or 2 small peppers for color contrast)

• 8 oz mushrooms, sliced

• 1 carrot, thinly sliced on diagonal

• 1 cup snow peas

• 1 1/2 cups cashews

• Sesame seeds, toasted

Directions

• Mix the Sauce: Combine all of the sauce ingredients in a bowl and set aside.
• Coat the Chicken: In a large plastic resealable baggie, combine the cornstarch, 1/2 teaspoon of sugar, and 1/4 teaspoon of salt. Add the chicken chunks, seal the baggie, and shake it to thoroughly coat the chicken in the cornstarch mixture.
• Heat the Wok: Heat a wok or large frying pan on high heat and add the oil. Allow it to heat until hot, but not smoking.
• Sear the Meat: Add the coated chicken pieces, minced garlic, minced ginger, and chopped onion to the wok. Stir continuously until the chicken is lightly cooked on the outside, about 1 minute.
• Cook the Vegetables: Add the sliced bell pepper, mushrooms, and carrots. Stir for 2 to 3 minutes until the vegetables have softened.
• Simmer: Add the snow peas and the prepared sauce to the pan. Cook everything together until the sauce comes to a rolling boil.
• Garnish and Serve: Remove from heat and add the cashews, then sprinkle with the toasted sesame seeds. Serve immediately, preferably over rice if desired!

Notes

• Ketchup Substitutions: If you find the ketchup flavor to be too strong, you can substitute a portion of it with fresh pureed chili pepper or hot chili paste to conceal it and add more heat.
• Allergy Adjustments: This recipe is highly adaptable to dietary needs or allergies; for example, you can successfully substitute celery for the green peppers and mushrooms if necessary.
• Spice Level: If you use the full 1 teaspoon of cayenne pepper, the dish will be quite spicy; consider reducing the amount if you prefer a milder flavor.